• 1 sm. onion, peeled and chopped
• 1/2 C. chopped red bell pepper
• 1 garlic clove, peeled and minced
• 2 Tbs. oil
• 2 lg. potatoes, peeled and cubed
• 4 C. water or vegetable broth
• 1 4-oz. can chopped green chilies
• 2 15-oz. cans creamed corn
• 1 Tbs. flour
• 2 C. half and half
• 2 C. shredded cheddar cheese

Heat oil in 8-cup Dutch oven or soup kettle. Saute onion, red pepper and garlic until soft. Add potatoes, green chilies and water. Cover and simmer until potatoes are very soft about 20 minutes. Lightly mash potatoes with back of spoon. Add creamed corn. In bowl with whisk, mix half and half with flour until smooth. Stir in cheese and add to soup. Continue to cook, stirring constantly, until cheese is melted.